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2 Cleaning vs. SanitizingRemoves the “things you can see” food and other soils from a surface.SanitizingRemoves the “things you can’t see” from a surfaceReduces the number of microorganisms on a surface that has been cleaned to safe levelsSurfaces must be cleaned/washed and rinsed before sanitizingSurfaces should be air dried after sanitizing

3 Food Contact vs. Non Food ContactFood Contact Surfaces are those that come directly in contact with food during preparation, cooking, serving, etc. and include:Prep tables, cutting boards, slicers, kettles, pots, pans, utensils, etc.Food contact surfaces MUST be washed, rinsed and sanitizedNon Food Contact Surfaces are those that do not come directly in contact with food and include:Floors, walls, ceilings, equipment exterior, cafeteria tables, service lines, etc.Non food contact surfaces should be thoroughly cleaned on a regular basisNon food contact surfaces such as cafeteria tables and serving lines should be cleaned daily. Since these are high touch/traffic areas they should also be disinfected after they have been cleaned to help reduce the amount of germs that customers could be exposed to.

4 Cleaning Food Contact SurfacesFood-contact surfaces must be washed, rinsed, and sanitized:After each useAnytime you begin working with another type of foodAfter a task has been interrupted and the items may have been contaminatedAt 4-hour intervals if the items are in constant use

5 Cleaning Materials Cleaning agents must be: When using them:Safe for employee useStable and noncorrosiveWhen using them:Follow manufacturers instructions carefully – especially if cleaning equipment that requires specific brand of cleanerNever combine cleaners or attempt to make up cleaning agents - potentially dangerousDo not substitute one type of detergent for another unless the intended use is stated clearly on the label

6 Sanitizing HEAT Chemicals The water must be at least 171 F°Items must be immersed for 30 secondsChemicalsChlorineIodineQuatsFood contact surfaces can be sanitized by:Immersing items in a specific concentration of sanitizing solution for a specific amount of timeRinsing, swabbing or spraying with a specific concentration of a sanitizing solution

7 Confirming Sanitizer EffectivenessConcentration – must be checked frequently with an approved test kit.Be sure to follow instructions on test kitLow test – may not kill germsHigh test – solution may be unsafeChange when solution is dirty, or when concentration falls below required levelCheck with manufacturer to confirm proper concentrationTemperature – follow manufacturer’s recommendation for proper temperatureContact time – the sanitizer must make contact with the item for a specific amount of time to ensure a maximum germ kill - check with manufacturer

8 Mechanical SanitationHigh-Temperature MachinesTemperature of the final sanitizing rinse must be at least 180°F (82°C)For stationary rack, single-temperature machines 165°F (74°C)Chemical-Sanitizing MachinesFollow the temperature guidelines provided by the manufacturer

10 Three-Compartment Sinks15Rinse, scrapeor soakAir-DryInstructor NotesA properly set up three-compartment sink station will include:An area for rinsing away food or for scraping food into garbage containersDrain boards to hold both soiled and clean itemsA thermometer to measure water temperatureA clock with a second hand that allows employees to time how long items have been immersed in the sanitizing solution.Before cleaning and sanitizing items in a three-compartment sink, each sink and all work surfaces must be cleaned and sanitized.Wash items in the first sink in a detergent solution at least 110ºF (43ºC). Use a brush, cloth, or nylon scrub pad to loosen the remaining soil. Replace the detergent solution when the suds are gone or the water is dirty.Immerse or spray-rinse items in the second sink. Remove all traces of food and detergent. If using the immersion method, replace the rinse water when it becomes cloudy or dirty.Immerse items in the third sink in hot water or a chemical sanitizing solution. If using the hot water immersion method, the water must be at least 171ºF (77ºC) and the items must be immersed for thirty seconds. A heating device may be needed to maintain this temperature. If chemical sanitizing is used, the sanitizer must be mixed at the proper concentration and the water temperature must be correct. Check the concentration of the sanitizing solution at regular intervals with a test kit.Air-dry all items.234Wash110°F (43°C) or higherRinseSanitize

11 Tools for Cleaning To Prevent ContaminationClean tools before putting them awayAssign tools for specific tasksOne set of tools for cleaning another set for sanitizingUse a separate set of tools for cleaning restrooms

12 Wiping ClothsWiping cloths should be stored in a bucket of clean sanitizer when not in useSoaking the towels in the sanitizer bucket kills germs between uses and prevents cross contaminationRemember to test the sanitizer solution before usingRemember to change the buckets throughout your shift

14 SafetyFollow the manufacturers procedures for mixing and use for all cleaning materials and chemicalsProtect yourself - use personal protective equipmentGerms are everywhereCleaning chemicals, hot water, etc. can cause skin irritation.MSDS – “recipe” cards for cleaning materials that are necessary in the event of an accident.

15 Chemical Storage Area Cleaning tools and chemicalsShould be placed in a storage area away from food and food-prep areasThe storage area should provide:A utility sink for filling buckets and washing cleaning toolsA floor drain for dumping dirty waterHooks for hanging mops, brooms, and brushes to allow them to air-dry

16 Using Hazardous MaterialsChemicalsOnly purchase cleaners approved for use in a foodservice establishmentStore them in their original container away from food and food-preparation areasWhen transferring them to a new container label it with:The chemical’s nameThe manufacturer’s name and addressA description of potential hazardsKeep MSDS for each chemical

17 Laundry (if applicable)Laundry DO’sDo not overload machine, smaller loads will yield better resultsUse the correct amount of detergent and bleach (use separately if possible)Use the hottest water available – helps cut greaseBe AwareOverloading, or using too much detergent/bleach, may result in residues being left in towelsThis may neutralize sanitizer in wiping cloth bucketsCloths may develop waxy residue that is difficult to removeLeave streaks on equipment

18 When to call for helpWhen in doubt, check with your Manager, or Director for guidance first:Power Outage (could result in temporary closure of your operation)may effect freezer and refrigerators ability to keep food coldSewage backup (could result in temporary closure of your operation)Fire or flood (could result in temporary closure of your operation)Interruption of water service (could result in temporary closure of your operation)Signs of pests (rodents or insects) (could result in temporary closure of your operation)Equipment doesn’t operate properlyElectrical issue or cord wear (avoid being shocked)Booster heater, or dish machine doesn’t operate properlyBloodborne Pathogen, or Bodily Fluid situationVomit or blood spills

19 Time for DiscussionWhat’s the Health Department’s role as it pertains to Sanitation? How do you react when they show up?Why shouldn’t students be involved in the cleaning process (e.g. cafeteria table cleaning). If applicable.What are the challenges that you face in keeping a clean kitchen? How can you overcome them?